Vegetable and Barley Stew (adapted from Good Food Magazine January 2011)
1 tbsp olive oil1 onion, chopped
2 cloves garlic, chopped
2 leeks, thickly sliced
1/2 swede, chopped into chunks
2 parsnips, chopped into chunks
2 large carrots, chopped into chunks
2 portobello mushrooms, chopped into chunks
175g pearl barley
225ml white wine
1l vegetable stock
1 bay leaf
3 sprigs thyme
small bunch parsley, finely chopped
Heat oil in a large casserole dish. Add onion and cook for 5-6 mins until starting to soften and brown. Add the garlic and leeks for 2 mins, then stir in swede, parsnips and carrots.
Pour in barley and wine, cook until wine has reduced by half. Add stock, bay, thyme, parsley and seasoning. Cover pan, bring to the boil, then simmer for 45 mins until barley and veg are tender. Stir occasionally to stop it catching. Add in the mushrooms and simmer for another 15 mins. Serve with crusty bread.